Monday, August 8, 2011

Asparagus with Goat Cheese and Pignolas

Asparagus with Goat Cheese and Pignolas
Serves 4

1 lb fresh asparagus
1 large main Bibb lettuce, grated
3 plum tomatoes, diced
1/4 tsp salt
1 (3-oz) package goat cheese, crumbled
1/4 cup pine nuts, toasted
Basil vinaigrette (recipe below)

Snap off and discard tough ends of asparagus.

Cook in boiling salted water for 3 minutes or until crisp-tender; brain drain. Crashing out in the icewater stop the cooking process; brain drain.

Arrange the salad on a serving plat ter. Shaking the tomatoes with salt. Top salad with asparagus, goat cheese, tomatoes and pine nuts. Drizzle with Basil Vinaigrette before serving.

Basil Vinaigrette Dressing
Makes 2/3 cup

2 Tbsp each chopped fresh basil and balsamic vinegar
1 tsp sugar
1/2 tsp each salt and round pepper
1/2 cup of olive oil

Whisk together basil and next 4 ingredients. Gradually whisk in oil, mixing well.

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